GARDEN MINESTRONE SOUP

Garden Minestrone Soup image

Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 medium carrots, chopped
1 medium zucchini, sliced
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth
3 cups V8 juice
1 can (15 ounces) garbanzo beans or chickpeas, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen cut green beans
1/2 cup uncooked elbow macaroni
1 teaspoon dried basil
1 tablespoon minced fresh parsley

Steps:

In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 900mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges